StateFoodSafety Resources

Proper preparation for a health inspection is the difference between a good rating and a bad one. But knowing what to expect and what action to take is often extremely difficult for restaurant owners and managers, especially those who are just starting out. This article Restaurant Health Inspections: How to Make the Grade, written by […]

Today is World Health Day! Every year on April 7, the World Health Organization (WHO) chooses an important global health concern to focus on. This year’s theme is food safety. This is a huge topic. Every year foodborne and waterborne illnesses kill an estimated 2 million people around the world. This year’s theme, “Food Safety: […]

This month’s activity is a scavenger hunt that will take you through our social media platforms and accounts. Use the clues below to build the discount coupon that we are providing in April for Food Handler Training. Once you figure out what the coupon code is, you can enter it into our website during the […]

Millions of microscopic bacteria and viruses live on us—on our skin, under our fingernails, and in our hair. Bacteria are invisible to the naked eye, but if they glowed when clustered together, they might look something like the above picture. Imagine how much more careful we would be about germs if we could actually see […]

This handout explains what prerequisite food safety programs (or Standard Operating Procedures) may be necessary to support a HACCP plan. It includes a list of questions managers can ask themselves to make sure they have designed appropriate prerequisite programs for the food preparation procedures they use in their establishments. Download PDF: Common Prerequisite Program